Shepherd's pie. These quantities will make at least 4 good helpings so to bulk cook, just double or triple them. It will freeze very well.
500g lamb mince (or use beef mince or any other kind of mince - but I think lamb is best)
3 or 4 onions (ordinary white ones) - topped, tailed, peeled and roughly chopped
2 or 3 large carrots, topped, tailed, peeled and chopped
A good big bit of swede, trimmed, peeled and chopped
A little oil (I use sunflower but any bland oil is fine)
Some stock - I use Kallo vegetable stock powder, a stock cube would be fine too - dissolve powder or cube in about half a pint of boiling water.
Bisto powder - about 1 tbs. Blend with a little cold water in a cup before you add it to the meat.
Potatoes - Jamie Oliver says 1.5 kg for 500g mince, which seems a lot to me. I think you could get away with 1kg. For mash I use Desiree potatoes which give a very good result. Delia says King Edward's are good too. Peel the potatoes and cut them into even-sized pieces so they will all cook at the same time.
Salt for the potatoes
Butter/spread - just a little bit
Milk - also just a little bit
Green vegetables to serve
I expect you could use gravy granules instead of Bisto powder. I grew up with Bisto powder so always use it!
Method: start by getting the potatoes on. As you peel and cut them add them to a pan of cold water to stop them discolouring. When you ready to cook them put the pan on the hob, add a bit of salt (not much) and bring to the boil. Once it's boiling turn the heat down just enough to keep the water boiling but not boiling over and leave them partially covered for about 15 minutes. Then test to see if they are cooked through. If they're not cooked through you'll get lumpy mash.
While the potatoes are cooking, you can get on with the mince. Take a large saucepan or frying pan. Heat the oil in it over a medium heat. Add the mince and onions. Stir about till the mince is all coloured and the mince and onions are nicely mixed. Add the carrots and swede and mix well. Now add the stock and when it bubbles stir in your Bisto and water mix. It will thicken up quite quickly. There is salt in the Bisto and in the stock so personally I wouldn't add any more but that is a matter of taste. You can add pepper if you want. For my taste, this is not a dish that needs any other seasoning. Leave the mince to bubble away for a bit.
Preheat the oven while you mash the potatoes. Once they're all cooked through, drain off the water. Leaving the potatoes in their pan, add a lump of butter or a dollop of low-fat spread (whatever you have) and a good slurp of milk to the pan. Now mash the potatoes. I do this with an old-fashioned potato masher. Make sure they're nice and smooth and creamy.
Now put the mince mixture in the bottom of a baking dish. Smooth it out and then spoon your mash all over the top, evening it out. You can rough up the surface with a fork which helps it get a nice colour when it's cooked. Put the dish in a hot oven for about 20 minutes which should be long enough to get a nice golden colour on the top. That gives you time to sort out a nice vegetable accompanimnent! My husband insists on having baked beans with shepherd's pie but I like something green - peas, cabbage, kale, that sort of thing.
Lovely! I only recently tried out adding swede and carrot and to my mind it's a big improvement. I always do it now.